Miso Edamame Hummus w/ Baked Furikake Sweet Potato Chips

How do new moms get any work done? I'm currently in Maui and am 100 percent in love with my best friend Kammy's newest addition, Olena Joy. She's got to be the prettiest little babe in all the lands, with the longest eyelashes, biggest eyes, and softest skin. How am I supposed to do anything but swoon? She is a doll, a perfect little doll, and I'm so in love! And now I'm so sidetracked thinking of her cute little nose and sweet smile that I nearly forgot what I was doing. Goodness. 

After traveling to Vermont for Cheese Camp, more on that soon, I promise, a couple loads of laundry, and another plane ride, I found myself back in Maui las week. And the minute I touched down, a mean little cold found me, so we (the cold and I) spent a day or two in bed with a box full of tissues. And after many doses of Wellness Formula, I was finally well enough to do something other than eat my mom's portuguese bean soup and blow my nose. Don't get me wrong, I'm not really complaining, as there are worse places to fight a cold. And let's be honest, you're never too old to appreciate your mom taking care of you (thanks mom), but I had a little angel to meet!

Which brings me to this recipe. It's inspired by the lovely, and insanely kindhearted Lindsey aka Dolly and Oatmeal, who is about to become a mama to a beautiful baby boy! If you don't know Lindsey, let me tell you that she is a total inspiration, a giant sweetheart, her photos make me drool, and she is the absolute master of gluten-free and dairy free. I channelled my inner Lindsey when I dreamt up this recipe (see her spicy hummus oven fries) and I'm currently sending it along with all my love and well wishes to the mama-to-be! Huge hugs and all my love, sweet lady! Already can't wait for the world to meet your new little love!



Sweet Potato Chips barely adapted from Minimalist Baker

Serves 2-4, depending on serving size



  • 1 1/2 c. cooked shelled edamame
  • 1 1/2 Tbsp. sweet white miso
  • 1/4 c. tahini
  • 2 cloves garlic, peeled
  • 3 - 4 Tbsp. fresh lemon juice
  • 1/4 tsp. sea salt, add more if desired
  • 1/4 - 1/2 c. olive oil, plus more to garnish
  • Toasted sesame seeds, for garnish


  • 2 organic sweet potatoes, throroughly cleaned
  • 2 - 3 Tbsp. olive oil
  • 1/4 tsp. sea salt
  • 2 Tbsp. nori komi furikake


  • Food processor or blender
  • Mandolin
  • Baking sheets



  1. Place edamame, miso, tahini, garlic in a blender or food processor jar and blend until smooth. Add the lemon juice and salt and blend until very smooth. Stream in the oil until you reach desired consistency.
  2. Transfer to a serving dish and chill for at least one hour. Garnish with olive oil and toasted sesame seeds when ready to serve.


  1. Preheat the oven to 250° F and move oven racks to the center.
  2. Using a mandolin or sharp knife thinly slice sweet potatoes (make sure they're the same thickness if you're using a knife). Spread slices out between two baking sheets and drizzle each sheet with 1 to 1 1/2 tablespoons of olive oil, tossing slices to evenly coat. Sprinkle slices with salt then lay out in a single layer on the sheets, making sure none of the slices are touching. 
  3. Bake for 1 hour then flip slices over and bake for another hour.
  4. Chips should be golden and crisp. If they aren't, bake for an additional 10 minutes or so. Immediately sprinkle 1 tablespoon of nori komi furikake on each sheet, tossing chips to evenly coat, then let rest on sheet for 10 minutes. 
  5. Serve with hummus and enjoy!

For a list of all the other gluten-free and dairy-free goodness happening today in Lindsey + Baby's honor, head over to A Couple Cooks or Cake Over Steak! #welcomenewlittlelove